Unbelievably Easy Salmon Spring Rolls
These salmon spring rolls are fresh, colorful, and wildly flavorful. But the best part? They’re easy. We’re using a shortcut salad kit (hello, flavor + crunch) and tossing in flaked salmon, creamy avocado, juicy mango, and loads of herbs for a light but satisfying meal that looks way fancier than it is.
Erica’s Thoughts
If you follow me on Instagram, you’ll know I’m deep in my salad wrap era. AKA I love to make a salad and wrap it. Usually a lil tortilla hug but then I had the idea, what about a rice paper hug? Spring rolls if you will. Or summer rolls, fresh rolls, whatever you call them.
Fresh rolls are generally quite a bit of work- chopping lots of veggies, preparing some sort of protein, soaking rice noodles, making the sauce, etc. We’re taking a major shortcut today with a salad kit! I use the Taylor Farms Thai chili mango salad kit but you could use any type of Asian-inspired salad kit. The salad kit bypasses much of the chopping and the dressing acts as a base for our dipping sauce, score. This is a perfect way to use up a bit of leftover salmon and repurpose it into an entirely different meal. Might I suggest you make my sweet chili salmon for dinner one evening and use the leftovers for a healthy lunch or light dinner the next day! That’s what I did.
Crunchy, creamy, slightly sweet, bold, spicy, tangy and just perfect, these salmon spring rolls are next level.
What You’ll Need to Make Salmon Spring Rolls
Thai chili mango chopped salad kit: this kit includes chopped cabbage, broccoli, cauliflower, kale and brussels sprouts as well as crisp quinoa, dried mango, sunflowers and a sweet chili dressing. You can use any Asian-inspired chopped salad kit but this one is especially good and I’ve seen it at most regular grocery stores!
Fresh herbs: Thai basil, mint leaves, cilantro, and green onion. Use any combo of these you have on hand but I highly recommend all of them!
Lime: A big squeeze of fresh lime juice helps the dressing go further and adds the best tangy flavor.
Leftover salmon: Leftover cooked salmon or even canned salmon will work here.
Avocado: Creamy avocado adds another texture and flavor to these wraps.
Mango: I looooove fresh mango in a spring roll. If you can, get ataulfo mango (also called honey mango) – it is so much better than a regular mango!
Rice paper wrappers: You can find spring roll wrappers in the Asian foods aisle. They generally come in a circular package and appear stiff and opaque.
Variation Ideas:
- Use cooked shrimp, tofu, or rotisserie chicken instead of salmon if you’d like.
- Add vermicelli noodles to add bulk.
- Swap the Thai chili dipping sauce for peanut sauce or hoisin sauce.
- Switch up the salad kit for different fillings. If you don’t have a salad kit, use a mix of chopped cabbage, kale, and sweet chili sauce instead of the dressing.
- For more crunch and nutrients, add thinly sliced cucumbers or red bell peppers.
How to Make Salmon Summer Rolls
Empty the salad kit into a large bowl, including the mix-ins.
Add your chopped herbs, squeeze in the juice of one lime, drizzle in all but two tablespoons dressing, and toss in the flaked salmon. Mix until evenly combined.
Fill a large shallow bowl or pie pan with cool water. Dip a rice paper wrapper for 3-5 seconds until just soft, don’t oversoak or it will fall apart.
Lay the wrapper on a damp clean kitchen towel. Add two slices of mango, two slices of avocado, and a scoop of salad to the center of the wrapper.
Fold in the sides of the spring roll and gently roll it up into a tight spring roll. Repeat until you’ve used up your filling, if you use the entire salad kit it should make around 9-10 rolls. Place the finished rolls on a plate, spaced apart so they don’t stick to each other.
Whisk together the remaining two tablespoons Thai chili vinaigrette (or sweet chili sauce), lime juice, coconut aminos, and a dash of fish sauce.
Serve the spring rolls with dipping sauce on the side and dunk away.
Erica’s Tips
- Don’t oversoak your rice paper, 3-5 seconds is perfect. They might still feel a little stiff but they will continue to soften.
- Using a clean, damp towel helps prevent sticking and makes it easier to roll tightly.
- Try not to overfill the rolls (hard for me) so you can roll them neatly and avoid tearing.
- Don’t stack or squish the spring rolls together when serving- they will stick together and then tear.
FAQs
Yes. Drain well and flake it before tossing into the salad mix.
Place them in a single layer in an airtight container. Store in the fridge for up to 2 days. Store dipping sauce separately.
Not at all, but it makes life easier. You can create this recipe with chopped cabbage, kale, carrots, etc for the veggie filling and sweet chili sauce instead of the vinaigrette as the sauce base.
The Thai chili vinaigrette in this specific salad kit has a little kick, but it’s not overly spicy. If you love a little heat, add a squeeze of sriracha or chili paste to the dipping sauce.
I tried this. And it did not go over well, thanks to all of the beautiful fresh fillings. It all gets kinda soggy and sad. I’d keep them fresh!
If you love this salmon spring rolls recipe, you’ll love my other easy dinner recipes:
Teriyaki steak bites with sesame seeds
Epic rainbow noodle salad with Asian dressing
Sweet chili ginger meatball stir-fry
Dip, dunk and dive, baby.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Unbelievably Easy Salmon Spring Rolls
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 20 minutes
- Yield: 10 spring rolls 1x
- Category: Lunch
- Method: Mix
- Cuisine: Thai
- Diet: Gluten Free
Description
Fresh and flavorful salmon spring rolls! Served with a tangy dipping sauce for the perfect light meal or appetizer.
Ingredients
Rolls:
- 1 Thai chili mango chopped salad kit
- 1–2 cups fresh herbs like Thai basil, green onions, mint or cilantro, finely chopped or chiffonade
- 1 lime
- 8oz leftover salmon, flaked
- 1 large avocado, sliced
- 1 mango, sliced
- 9–10 rice paper wrappers
Dipping sauce:
- 2 tablespoons zesty Thai chili vinaigrette from the salad kit OR sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut aminos or low-sodium soy sauce
- dash of fish sauce
Instructions
- Combine the chopped salad kit, including the mixins (dried mango, crisp quinoa and sunflower seeds). Add the herbs, salmon, the juice of an entire lime, and all but two tablespoons of the sweet chili dressing and toss to combine. Slice the avocado and season it with a squeeze of lime and pinches of salt.
- Lay out a clean, damp kitchen towel. Fill a large bowl or pie pan with cool water and soak each rice paper for 3-5 seconds until softened. Lay it on the towel. Add two slices each of mango and avocado and a big scoop of salad. Fold in the sides of the wrapper, squeeze the fillings in tightly and gently roll it up into a tight roll. Repeat with the remaining ingredients, you’ll have about 9-10 rolls.
- Place spring rolls on a plate, taking care not to let them touch. The rice paper is sticky, and if they’re too close together, they will stick and tear. Whisk together the remaining two tablespoons of dressing, one tablespoon lime juice, one tablespoon coconut aminos or soy sauce, and a dash of fish sauce. If you don’t have leftover vinaigrette, use sweet chili sauce. DUNK AND DEVOUR.
Notes
Refer to the above blog post for step-by-step photos, expert tips, and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 rolls
- Calories: 315
- Sugar: 11.9 g
- Sodium: 524.8 mg
- Fat: 12.1 g
- Carbohydrates: 20.8 g
- Fiber: 3.8 g
- Protein: 13.3 g
- Cholesterol: 23.2 mg
This is a fantastic recipe! I prepped multiple days of ingredients ahead and dressed the salad and assembled rolls as I was ready for a meal. Just soften your wrapper, dress your salad, add filling and you’re eating in under 10 minutes.
I made three changes:
– Added chopped cashews
– Used Trader Joe’s Thai Style Peanut Dressing as a dipping sauce. Add siracha if you
like spice.
– Used Trader Joe’s Sweet Chili Mango Complete Salad Kit instead of Taylor Farms
because that’s the store I happened to go to, though the kits are identical. Highly
recommend Taylor Farms salad kits as well.
Keep up the great work Erica and congrats on the move!
Thank you Emily! I didn’t even know about that Trader Joe’s one, that’s a wonderful substitute option!
Sooo flavorful and easy, perfect for a light dinner on a hot summer night! Hubby and I made these together and was a fun dinner to make together!
Having made the salmon spring rolls twice, I can say they are delicious! Using the Thai Mango Salad kit is brilliant. The dipping sauce is yummy. I did use canned salmon and it was great; also I preferred the ones I added cold leftover white rice to the spring roll. A five-star recipe!
Love this easy recipe. I have always wanted to make Salad rolls. I have been very intimidated to try. I had left over sesame bag salad and chicken. Added some red peppers and cucumbers. Turned out so good. Husband was very impressed. This recipe will be in repeat. Thanks for all you do Erica.
Yessss love to hear it Michelle! Love the versatility here, so easy to make swaps! Thank you for your review 🙂
This recipe was just as easy as the title implies AND it was amazingly delicious!
Yaaaay thank you Kay!